Inspired by the original Filet-O-Fish, our Fried Cod Fish Sandwich is crispy, tender, and tangy in every bite. With a large filet of crispy fried cod, this fish sandwich is topped with homemade tartar, a half slice of American cheese, and a steamed bun. It’s just like the classic McDonald's version but only better, in our opinion.
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I recently read Grinding it Out by Ray Krok, the founder of McDonald’s. A book that’s been on my bookshelf for years, I was called to read it after making our Big Mac Pizza with Homemade Mac Sauce, and having worked at McDonald’s as a teen, Krok’s success story was one I gravitated toward.
One of my favorite parts is the introduction of the Filet-O-Fish, which inspired us to make a Fried Cod Fish Sandwich copycat recipe. In short, Cincinnati was a Catholic town and on Fridays, McDonald’s was losing business because all they served were burgers. Hence, the Filet-O-Fish was born, a gap filled by a community's needs.
Tender, flakey fish with a crunchy coating, our version uses deep-fried Icelandic cod fillets, the original fish used in the 1960s. It's then topped with homemade tangy tartar using classic ingredients like mayonnaise, pickles, and capers, but also additions like fresh parsley used in today’s version.
And let’s not forget about the half slice of American cheese, a signature suggestion made by Krok, all layered between a pillowy steamed bun.
Whether you’re looking for a unique dinner recipe, a Good Friday recipe, or craving fried cod, this Fried Cod Fish Sandwich recipe is best enjoyed alongside our Crispy Oven Baked Fries or our House Salad. And if you want more copycat recipes, check out our Homemade Big Mac, KFC Fried Chicken, or Homemade Beefaroni.
Ingredient List
- Cod: We used Icelandic cod for the mild flavor and to stay true to the original filet-o-fish. Fillets or loins will work, but we used the loins for a uniform square shape. While cod was used in the original filet-o-fish, they currently use Alaskan pollack, but haddock or halibut can also be used.
- Flour: All-purpose flour to dredge the fish.
- Old Bay Seasoning: Old Bay is a flavorful spice for meats and fish. It features celery salt, spices, and paprika. If you have trouble finding Old Bay, try this copycat recipe or simply replace it with celery salt.
- Paprika: A great spice for fish, plus it is one of the ingredients in a McDonald’s filet-o-fish.
- Turmeric: Another ingredient featured in the filet-o-fish. Provides mild spice and color to the recipe. This can be omitted if you are unable to find turmeric.
- Salt: Sea salt or kosher salt.
- Black pepper: Freshly ground black pepper.
- White pepper: Another great spice for cod, it’s spicy and flavorful.
- Baking powder: Used in the dredge to add crispiness and airiness to the batter.
- Egg: Eggs are used in the dredge and help the batter to bind together while frying.
- Sparkling water: Makes the batter light and airy for frying. Light beer is a great option too.
- Frying oil: Peanut oil is our frying oil of choice. Any neutral-tasting oil with a high smoking point will work.
- Buns: We prefer brioche or potato buns for burgers and fried sandwiches.
- Cheddar cheese: Medium cheddar or Colby jack for the best combination of flavor and melting.
Tartar Sauce Ingredients
- Mayonnaise: The base for the tartar sauce. We like avocado mayo, but Hellmen’s real mayonnaise is our backup.
- Mustard: Dijon mustard for a little zing and spice.
- Lemon: Fresh lemon juice brightens the sauce.
- Pickles: Finely chopped for crunch and dill flavor.
- Capers: Essential in tartar sauce, capers are pickled and add flavor and texture to the sauce.
- Parsley: Fresh chopped. Typically we use dill but McDonald’s version of tartar sauce features parsley. We find the taste is similar so we use whichever is on hand.
See the recipe card for full information on ingredients and quantities.
Ingredient Substitutions
- Cod: While cod was used in the original filet-o-fish, they currently use Alaskan pollack, but haddock or halibut can also be used.
- Old Bay Seasoning: If you have trouble finding Old Bay, try this copycat recipe or simply replace it with celery salt.
- Turmeric: This can be omitted if you are unable to find turmeric.
- Sparkling Water: Light beer is a great option instead of sparkling water in this recipe.
- Tartar Sauce: Go store-bought if you don't want to make your own.
Recipe Steps: How to Make a Fried Cod Fish Sandwich
1. Heat the oil.
Pour the frying oil into a large heavy bottom pan and heat over medium-high until it reaches 375°F then lower the stove to maintain that temperature.
2. Make the tartar sauce.
Combine mayonnaise, Dijon, lemon juice, pickles, capers, and fresh parsley in a small bowl. Season with salt and pepper, then set aside until serving.
3. Portion and season the fish fillet.
Using your buns as a guide, cut the cod fillets into squares of a similar size. Our portions usually range from 4-6 oz. Season liberally with salt and pepper and place on a wire rack over a baking sheet.
4. Make the dredges.
Make the dry dredge in a wide, shallow bowl with flour and Old Bay seasoning.
For the wet dredge, combine flour, Old Bay, paprika, turmeric, white pepper, baking powder, salt, and pepper. Mix in the egg then whisk in the sparkling water. The consistency should be that of a salad dressing.
5. Dry dredge the fish.
Place a portion of the fish fillets in the flour, flipping and pressing in the edges to coat it entirely in the flour. Return to the wire rack and repeat with the remaining fish.
6. Wet dredge the fish.
Once the oil is heated, working one at a time, dunk a portion of the flour-coated fish into the dredge batter, ensuring it is completely submerged. Remove it and let all the excess drip off.
7. Fry the cod.
Carefully lower the fish into the oil, and fry for 2-3 minutes, then turn it over with tongs and fry another 2 minutes, or until golden brown and cooked through. Transfer to a wire rack to cool and allow any excess oil to drip off. Cook in batches.
8. Steam the bun.
Steam the buns for 10 seconds in a steamer basket or strainer placed over a small pot of simmering water.
9. Assemble.
To assemble, slather the bottom bun with tartar sauce. Top with fried cod, a half slice of cheddar cheese, and more tartar sauce and the top bun. Squeeze it, and enjoy!
Chef's Tip
Use a candy thermometer or instant-read infrared thermometer to measure the oil temperature. If you don't have a thermometer, test the oil with a small spoonful of batter. It should sizzle and be surrounded by bubbles when it is dropped in the hot oil.
If you tried this Fried Cod Fish Sandwich Recipe or any other recipe on our website, please leave a ⭐️ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe Card
Fried Cod Fish Sandwich (Filet-O-Fish Inspired)
Ingredients
Fish Sandwiches
- 24 oz Cod Icelandic Cod or similar fish
- Salt
- Pepper
- 2 qt peanut oil or other neutral frying oil
- 2 cups flour divided
- 1 ½ tablespoon Old Bay Seasoning divided
- ½ tablespoon paprika
- 1 teaspoon turmeric
- ½ teaspoon white pepper
- ½ teaspoon baking powder
- 1 large egg
- 1 cup sparkling water
- 4 hamburger buns
- 2 slices cheddar cheese
Tarter Sauce
- ½ cup mayonnaise
- 3 tablespoon dill pickle diced
- 1 tablespoon capers diced
- 1 tablespoon parsley fresh chopped
- 1 tablespoon lemon juice
- 2 teaspoon Dijon mustard
- Salt to taste
- Pepper to taste
Instructions
- Pour the frying oil into a large heavy bottom pan and heat over medium-high until it reaches 375°F then lower the stove to maintain that temperature.
- Combine mayonnaise, Dijon, lemon juice, pickles, capers, and parsley in a small bowl. Season with salt and pepper, then set aside until serving.
- Using your buns as a guide, cut the cod into squares of a similar size. Our portions usually range from 4-6oz. Season liberally with salt and pepper and place on a wire rack set over a baking pan.
- The dry dredge is simply made in a wide, shallow bowl with flour and Old Bay seasoning. For the wet dredge, combine flour, Old Bay, paprika, turmeric, white pepper, baking powder, salt, and pepper. Mix in the egg then whisk in the sparkling water. The consistency should be that of a salad dressing.
- Place a portion of the fish in the flour, flipping and pressing in the edges to coat it entirely in the flour. Return to the wire rack and repeat with the remaining fish.
- Once the oil is heated, working one at a time, dunk a portion of the flour-coated fish into the dredge batter, ensuring it is completely submerged. Remove it and let all the excess drip off.
- Carefully lower the fish into the oil, and fry for 2-3 minutes, then turn it over with tongs and fry another 2 minutes, or until golden brown and cooked through. Transfer to a wire rack to cool and allow excess oil to drip off.
- Steam the buns for 10 seconds in a steamer basket or strainer placed over a small pot of simmering water.
- To assemble, slather the bottom bun with tartar sauce. Top with a piece of fried fish, a half slice of cheddar cheese, more tartar sauce then the top bun. Give it a squeeze and enjoy!
Video
Recipe Notes
-
- Cod: While cod was used in the original filet-o-fish, they currently use Alaskan pollack, but haddock or halibut can also be used.
-
- Old Bay Seasoning: If you have trouble finding Old Bay, try this copycat recipe or simply replace it with celery salt.
-
- Turmeric: This can be omitted if you are unable to find turmeric.
-
- Sparkling Water: Light beer is a great option instead of sparkling water in this recipe.
-
- Tartar Sauce: Go store-bought if you don't want to make your own.
Peggy Esposito says
The ingredients call for baking powder but directions say baking soda - which one is it? Thanks.
Philip Lago and Mystique Mattai says
Hi Peggy,
Thank you for bringing this to our attention. It's baking powder that is used and I have corrected it accordingly. Thank you again! Happy cooking 🙂
Mandy says
One of the best fish sandwiches I’ve made. Easy recipe to follow and doesn’t take long at all.
Philip Lago and Mystique Mattai says
Thank you Mandy for the comment and review! We're thrilled you loved the recipe and found our recipe simple to follow. It's always our goal to make every recipe accessible to every level of cook so this is great to hear. Thank you again for taking the time to comment! Happy cooking.
Jessica Finch says
I made this over the long weekend and it was suchc a hit with my family. Some of us had it without the bun and it was the best fried fish we’ve ever had. Great recipe!
Philip Lago and Mystique Mattai says
So glad you enjoyed the recipe. Thank you for taking the time to comment!
Josh Wood says
We usually order fish and chips on Good Friday but we made these instead and was blown away. The fish was easy to fry but the tartar sauce is what made it for me. It was light and tangy and so good.
Philip Lago and Mystique Mattai says
Homemade is always better than take-out in our opinion. Thrilled you loved the recipe as much as we did!